Whisk together ginger and miso paste in a glass or plastic bowl.
Slowly add vinegar and sesame oil.
Add water until it reaches your desired consistency.
Cover and refrigerate until use.
Notes
*Makes ½ cup sauce*Add 1-2 teaspoons more miso paste if you want a richer miso flavor.*Rice wine vinegar, white vinegar, white wine vinegar, apple cider vinegar, or lime juice can be used in place of rice vinegar.*Sesame oil can be toasted or regular.*Keeps for about 1-2 weeks, tightly covered, in the fridge.